Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce

Name: Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Global
Ingredients: 3 allspice berries; 2 teaspoons dried thyme; 1 Tbsp garlic powder; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 2 Tbsps ground coriander; 2 Tbsps ground ginger; 2 teaspoons coarsely ground black pepper; 1 Tbsp kosher salt; 2 Tbsps light brown sugar; 1 Tbsp habanero powder; 1 Spanish onion, halved and thinly sliced; 1 Tbsp onion powder; 1 red snapper, scaled and gutted; 1 Scotch bonnet pepper, finely chopped; 355 milliliters white wine vinegar

Need Head to the store and pick up snapper, coarsely ground pepper, garlic powder, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Preheat the grill to medium-high.

Equipment you will use

Grill

Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.

Ingredients you will need

Dry Seasoning Rub

Spices

Equipment you will use

Bowl

Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through.

Ingredients you will need

Dry Seasoning Rub

Fish

Equipment you will use

Grill

Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.

Ingredients you will need

Sauce

Fish

Equipment you will use

Grill

Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.

Ingredients you will need

Fish

Equipment you will use

Sauce Pan

Grill

Equipment

Grill

Bowl

Sauce Pan

Ingredients

Servings:

allspice berries 2teaspoons

dried thyme 1Tbsp

garlic powder 1teaspoon

ground allspice 1teaspoon

ground cinnamon 1teaspoon

ground cloves 2Tbsps

ground coriander 2Tbsps

ground ginger 2teaspoons

coarsely ground black pepper 1Tbsp

kosher salt 2Tbsps

light brown sugar 1Tbsp

habanero powder 1

Spanish onion, halved and thinly sliced 1Tbsp

onion powder 1

red snapper, scaled and gutted 1

Scotch bonnet pepper, finely chopped 355milliliters

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Anne Amie Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Anne Amie Pinot Gris

Aromas of meyer lemon, mandarin, linden flower, orange blossom. Flavor of stone fruit, crisp apples, Asian pear, cardamom. The finish has dry, long, minerality.SUGGESTED FOOD PAIRINGS: roast chicken, mussels, cheeses, grilled squash.